Roasted vegetables

Name: Roasted vegetables
Yield: Serves 6
Cuisine: British recipes
Ingredients: 400g small carrots, trimmed; 400g parsnips, halved and trimmed; 650g small floury potatoes, cut into even-sized pieces; 2 small red onions, each cut into 8 wedges; 4 tbsp olive oil; Splash of white wine vinegar; Leaves from a few fresh thyme sprigs; Handful of chopped fresh parsley

Easy
January 2006

Easy
January 2006

Test kitchen approved

Serves 6
Takes 10 minutes to prepare and 1 hour to cook

Take the stress out of Sunday lunch with this simple vegetarian recipe for roast vegetables.

Nutrition: per serving

Calories: 225kcals
Fat: 8.6g (1.3g saturated)
Protein: 4.3g
Carbohydrates: 34.6g (11.1g sugar)
Salt: 0.1g

Nutrition: per serving

Calories: 225kcals
Fat: 8.6g (1.3g saturated)
Protein: 4.3g
Carbohydrates: 34.6g (11.1g sugar)
Salt: 0.1g

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Ingredients

400g small carrots, trimmed
400g parsnips, halved and trimmed
650g small floury potatoes, cut into even-sized pieces
2 small red onions, each cut into 8 wedges
4 tbsp olive oil
Splash of white wine vinegar
Leaves from a few fresh thyme sprigs
Handful of chopped fresh parsley

Method

To prepare: Preheat the oven to 200°C/fan180°C/gas 6. Put all the vegetables into a large roasting tray. Drizzle over the oil and vinegar. Sprinkle with the herbs and add plenty of seasoning. Toss together with your hands. Make a tent of foil over the veg and seal tightly.
To cook: Roast for 30 minutes. Uncover and roast for a further 30 minutes, tossing occasionally.
To serve: Tip the vegetables onto a platter and serve.